Say Goodbye to Dry, Rubber Chicken: This 20-Minute Madrid-Style Breast Is Incredibly Juicy and Tender

We all know how discouraging it can be to not be able to decide what to prepare with chicken — just because all recipes seem way too boring and used millions of times. However, the Spanish have come up with a simple solution for your next dinner — just try this Madrid-style chicken served with rice and you won’t want to use any other type of a similar recipe.

Here’s what you need: four boneless and skinless chicken breasts, two tablespoons of vegetable oil, one thinly sliced medium onion, 1/4 cup of finely chopped green bell pepper, one clove of garlic, 400 g of diced tomatoes, one cup of water, ¾ cup of long-grain rice, two teaspoons of granulated chicken bouillon, three teaspoons of chili powder, 1/8 teaspoon each of ground cinnamon, cumin, and black pepper, ½ cup of Picante sauce, the same amount of Cheddar cheese, 50–60 g of sliced olives.

Brown the chicken breasts in vegetable oil, cooking them for 2–3 minutes on each side. Remove them and keep warm. In the same pan, fry the onion, green pepper, and garlic until softened. Stir in the tomatoes, water, rice, broth, and seasonings, then bring to a boil.

Pour the mixture into a baking dish and place the chicken breasts on top. Cover and bake in the oven at 175°C for 35–40 minutes, or until the rice is tender.

Remove the lid, drizzle the breasts with the Picante sauce, and sprinkle with cheese. Bake for another five minutes, then wait until the cheese melts. Garnish with olives.